1/25/2012

Homemade Submarine/Po-Boy Rolls

With game days and the Super Bowl around the corner, I wanted to share a couple of sandwiches this week and next to enjoy while you watch. But before I give this week's sandwich recipe, I want to share the bread that cradles all the goodness. I wrote about this dough in a different form not too long ago, so I won't go into a lot of detail about the crisp crust and tender inside. The base formula of these rolls is the New Orleans French Bread recipe. It is perfect for sandwiches like Po-Boys and submarines when you want the fillings and fixings to be the star. You can make the rolls as big or as small as you like. I usually make 6-8 depending on what else we are having, but I have even made them smaller for deli sandwiches to pack in school lunches. Speaking of deli sandwiches-- stay tuned for a classic!

In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.

Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) or 8 (about 3-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-8-inch long roll. Place the rolls onto a large parchment lined baking sheet, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.

Preheat the oven to 375º F. Bake the loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

I have never commented on a recipe before. I was searching for a bun recipe and tried your recipe. It was easy and everyone in my family enjoyed. A few weeks later I couldn't find the recipe and tried another recipe. It was awful. From now on this is my go to recipe. Thanks for sharing this recipe!

Wonderful I use these now for poboys and sloppy Joes. I make it once every few weeks with some of my dishes. I have been a chef for quite some time but was never able to bake good bread until now. Wonderful!

Ok, I cook alot, bake enormously much and I love breadbaking too. I have been searching for the right recipe for my Philly Cheese steak sandwich for a very long time. Then, I stumbled upon this site, and this recipe I had to try. That said, I will never, ever use another recipe. This is the ultimate one!Thanks a million! Greetings from Iceland

Thank you!!! Just made these in my quest of sub bun perfection for school lunches. They turned out fantastic and the kids loved them!!!!:). So no more paying 4 dollars for 6 sub buns for this family!!! Thank you!!!! Can I freeze the bun shapes before final rise do you know? Would love to do a big batch at one time and have ready to bake when needed.

Oh my goodness. As I am just starting to learn about bread making and exploring this process. I tried this recipe on a whim yesterday. I made the dough (by hand) and let it sit in the sunshine for about an hour (I was busy doing something else) My dog guarded the bowl and was very interested how "the ball in the bowl" was growing. (Probably a big problem in puppy world.) I divided the dough into 4 because we wanted them to be larger (sub like rolls.) Baked them nicely, took butter and melted over the top when they just came out of the oven. They were about 6" subs and we cut them opened and piled them high with pulled pork. WOW!!! These are now my GO TO roll/sub recipe. I'm so impressed with this recipe, I will share with Everybody!